Carnitas

Makes enough carnitas to fill about 20 tacos, or 10 burritos, or 10 bowls

2 tablespoons pure olive oil

5 pounds boneless pork shoulder, cut into 2-inch cubes

1 12-ounce package sliced bacon, cut crosswise into 2-inch pieces

1 tablespoon freshly ground black pepper

2 teaspoons ground cumin

2 teaspoons chopped dried chile de árbol or dried red pepper flakes

1 teaspoon dried oregano

2 teaspoons kosher salt

1 dried bay leaf

Preheat the oven to 350˚F.

Set a large heavy-bottomed pot or Dutch oven over medium-high heat, add the oil, and heat until the oil is shimmering, about 2 minutes. Add the pork shoulder and the bacon. Cook until the pork is browned on both sides and the bacon is starting to render its fat, about 10 minutes.

Add the pepper, cumin, chile, oregano, salt, and bay leaf, and then pour in 4 cups of water (the water should come about halfway up the pork; add more if necessary). Bring the water to a boil and then place the pot, uncovered, in the oven. Cook the pork, turning it every 30 minutes, until it is tender and shreds easily, about 2 hours.

Remove the pot from the oven and use a slotted spoon to transfer the pork to a cutting board. Discard the bacon. Let the pork cool slightly, and then roughly chop it.

Heat a large cast-iron or nonstick skillet over medium-high heat for 2 minutes. Working in batches, place some of the pork in the pan (don’t overcrowd the pan) and press down on it with a spatula until it is browned and crisp, about 5 minutes. Transfer the browned pork to a large bowl and repeat with the remaining pork. Serve the carnitas in tacos, burritos, or bowls.

12 6-inch corn tortillas

3 cups Carnitas (this page)

½ cup chopped grilled pineapple (optional; see sidebar)

½ cup Pickled Red Onions (this page)

½ medium white onion, finely chopped

½ cup finely chopped fresh cilantro

1 lime, cut into 6 wedges

Hot sauce, such as Trejo’s, Tapatío, or Cholula

Preheat the oven to 250°F.

Stack the tortillas, wrap them in aluminum foil, place them in the oven, and let them warm until they’re fragrant and pliable, about 15 minutes.

Remove the tortillas from the oven. Unwrap the stack and line up the tortillas, assembly-line-style, on your work surface. Place a line of carnitas (about ¼ cup per taco) down the center of each tortilla. Top the carnitas with the grilled pineapple, if using, pickled onions, white onion, and cilantro. Serve with the lime wedges and hot sauce on the side.

4 13-inch flour tortillas

1 cup Basic Black Beans (this page), warmed

2 cups Carnitas (this page), warmed

1 cup Spanish Rice (this page), warmed

½ cup shredded Mexican-style cheese blend, store-bought or homemade (see Trejo’s Tip, this page)

Hot sauce, such as Trejo’s, Tapatío, or Cholula

1 cup shredded red cabbage

1 cup Pico de Gallo (this page), drained

½ cup chopped grilled pineapple (see sidebar, this page)

¼ cup finely chopped red onion

¼ cup chopped fresh cilantro

¼ cup Salsa Roja (this page)

Place a tortilla in a large skillet set over medium heat, warming it until it is heated through and lightly browned in spots, about 1 minute. Turn the tortilla over and warm it on the second side, 1 minute more. Transfer the tortilla to a plate and cover it with a kitchen towel to keep it warm. Repeat with the remaining tortillas.

Lay the tortillas out on your work surface. Add ¼ cup of the beans in a straight line across the middle of each tortilla. Layer ½ cup of the carnitas and ¼ cup of the rice on top of the beans. Add the cheese. Drizzle with hot sauce to taste. Add the cabbage and Pico de Gallo. Sprinkle the pineapple, onion, and cilantro over the fillings. Fold the left and right sides of each tortilla in by 1 inch. Grab the bottom of the tortilla and roll it away from you, ensuring the sides are tucked in. Serve with the Salsa Roja on the side.

2 cups Spanish Rice (this page), warmed

2 cups Basic Black Beans (this page), warmed

2 cups grilled corn (see this page)

1 cup Pico de Gallo (this page)

1 cup shredded romaine lettuce

2 cups Carnitas (this page)

½ cup hot sauce, such as Trejo’s, Cholula, or Tapatío

¼ cup chopped grilled pineapple (see sidebar, this page)

¼ cup finely chopped red onion

¼ cup chopped fresh cilantro

In each individual serving bowl, arrange evenly divided portions of the rice, beans, corn, Pico de Gallo, lettuce, and carnitas in a clockwise pattern. Drizzle with the hot sauce and serve sprinkled with the pineapple, onion, and cilantro.